The Weekly Meal Plan
Happy Saturday! It took me a week to recuperate from my little race-cation, and I’m ready to start eating a larger percentage of real home cooked food in my diet again. Next week I’m starting an off-season triathlon training plan (which should be interesting, because I don’t really stick to training plans during race season), and my goal is to be as prepared as possible so I can fit in work, life, and other things without losing my mind.
Given that I’m starting the off-season, naturally, I registered for the Cambridge Yulefest next month. It’s a 5k in Cambridge, and you get sweet winter hats, and good beer at the finish. People dress up, it’s festive. I haven’t done a 5k for a few months, so it’ll be interesting to see if my off-season training actually speeds me up a little bit.
Today started several hours later than planned – I’ve been sleeping like a small child since my big race, clearly my body needs it. We made a fruitful trip to Guitar Center, and got a lot of work done around the house. I spent some time on some freelance projects. We watched How We Got to Now – Sound on PBS, and had some take out sushi.
––––––––––––––––––––––
Week of November 15th
My week is full of evening activities, so the focus for dinners is things I can prep in advance, or make very quickly. Things to use up in my kitchen: polenta, eggplant, onion, italian sausage (cook for lunches), feta, eggs, wild rice, sweet potatoes, beef stock, cabbage, and bacon.
I’m also planning on making a pot of applesauce, to make use of some sad apples on my countertop, and eating my way through the pumpkin butter. I’ll stew the eggplant to make a punjabi eggplant curry for my lunches. There’s about one slice of kringle left, but I don’t think that’ll make it through until tomorrow.
Saturday: Japanese takeout. Our typical order at a restaurant that specializes in rolls includes a snow mountain maki (tempura shrimp topped with crab, avocado, and mango), a trio of spicy rolls (tuna, salmon, and california), and a volcano roll (california with spicy mayo).
Sunday: bratwurst with cabbage and sauerkraut. I haven’t quite figured out what else to do with the massive cabbage sitting in my fridge. It’s been there for a month.
Monday: working late (dinner out). We’ll be each fending for ourselves on Monday, because I have some later evening engagements.
Tuesday: Eggs with feta. We have a band recording at the house, so I like making some late night breakfast for dinner. This concept is still just as exciting as an adult.
Wednesday: spicy chicken sausage, roasted sweet potato, and sautéed greens with garlic. This is another one of the use the freezer meals, because my meat share arrives, and I’ll need some more space! (I get a once monthly meat share from Walden Local Meat).
Thursday: wild rice bowls with cabbage and bacon. Another late night because of the WCAB Board meeting. I haven’t quite pieced together how to actually make this meal, but it sounds like it’d work.
Friday: out! Likely our regular date night restaurant. I usually order one of three things – chicken piccata, a lamb burger, or crab cakes.
And that’s a wrap! What are you eating this week?
–– Sam
PS: there it is. Last bite of almond Kringle. Didn’t even make it through the writing of this post.
